Rating: 4.07 stars
135 Ratings
  • 5 star values: 65
  • 4 star values: 39
  • 3 star values: 16
  • 2 star values: 5
  • 1 star values: 10

A good cornbread muffin that can be frozen in bags and reheated as needed.

Recipe Summary

prep:
10 mins
cook:
15 mins
total:
25 mins
Servings:
12
Yield:
12 muffins
Advertisement

Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450 degrees F (230 degrees C). Lightly grease or line 12 muffin cups.

    Advertisement
  • In a large bowl, mix together cornmeal, all-purpose flour, baking powder, baking soda, salt and sugar. In a separate bowl, combine buttermilk, eggs and vegetable oil; beat well. Pour buttermilk mixture into flour mixture; stir until blended. Pour batter into prepared muffin cups.

  • Bake in preheated oven for 15 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Nutrition Facts

179 calories; protein 4.7g; carbohydrates 26.3g; fat 6.5g; cholesterol 32.6mg; sodium 443.5mg. Full Nutrition
Advertisement

Reviews (108)

Most helpful positive review

Rating: 4 stars
06/22/2003
note that standard recipe makes 24 regular muffins not 12 Read More
(86)

Most helpful critical review

Rating: 2 stars
06/22/2003
I followed the recipe to a "T" and found the muffins to be dry and tasteless Read More
(23)
135 Ratings
  • 5 star values: 65
  • 4 star values: 39
  • 3 star values: 16
  • 2 star values: 5
  • 1 star values: 10
Rating: 4 stars
06/21/2003
note that standard recipe makes 24 regular muffins not 12 Read More
(86)
Rating: 5 stars
06/21/2003
This was the best cornbread ever. I replaced the sugar with a 1/2 cup honey and cooked in a 9" greased and floured cake pan until a toothpick came out clean. Really this was very good! Read More
(79)
Rating: 5 stars
06/21/2003
This is one of the best corn muffin recipes that I have tried. It is not dry and both my daughter and son-in-law really enjoyed these corn muffins. Read More
(41)
Advertisement
Rating: 5 stars
06/21/2003
I have never had my cornbread come out so well. My husband and kids just loved them. In fact my kids just ate the cornbread for supper -- now that is some good cornbread. I will never make it a different way again. This recipe is so easy that your children 3 & up can help put it together. --- Crystal Read More
(38)
Rating: 4 stars
06/21/2003
I needed at least 40 cornbread muffins for my daughter's classroom Thanksgiving feast. I doubled this recipe and got 41 muffins. I actually made it twice because the dog got to my first batch...she loved them. So did the kids in my daughter's class. Read More
(32)
Rating: 5 stars
09/07/2005
Best corbread muffins I have ever made (or had!) I have tried many recipes (especially with my mom being from the South) and have had a hard time finding a keeper. I added a little cheese and they were very good... but still would have been good without the cheese. Read More
(24)
Advertisement
Rating: 2 stars
06/21/2003
I followed the recipe to a "T" and found the muffins to be dry and tasteless Read More
(23)
Rating: 5 stars
06/21/2003
Fantastic recipe. I scaled the recipe amount to half used an iron mold pan to make eight sticks and it was PERFECT with vegetable soup. (One tip: If you use a heavy iron pan like I did let them cool a couple of minutes before loosening with a butter knife.) Great taste texture and consistency. This one is definitely going in my notebook. Read More
(22)
Rating: 5 stars
06/21/2003
Great cornbread! Very easy! We liked them so much that I made them twice in one day. Read More
(19)